Extending the shelf-life of meat and fish products with superchilling
2015/12/16
Volume 6 Number 5 (2015)
Superchilling is the practice of chilling food to a temperature just below the freezing point of the aqueous phase of a particular product, and then storing it at that temperature. This is generally around -1.5°C to -2°C. (Source: International Meat Topics, Volume 6 Number 5 (2015))
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